Apples and latkes on Hanukkah are as classic as apples and honey on Rosh Hashanah. They’re usually served together but separate, by dolloping applesauce on top of a freshly fried latke. But why not incorporate apples into the latke? Here, tart Granny Smiths are mixed with the potatoes to make a fruity version that gets some additional sweetness from a sprinkle of cinnamon-sugar before serving.
Cinnamon-Sugar Apple and Potato Latkes
Makes about 12 latkes
3 small Yukon Gold potatoes (about 14 ounces), grated
2 Granny Smith apples (about 14 ounces), grated
2 scallions, white and green parts only, minced
1 egg, lightly beaten
1 tablespoon plus 2½ teaspoons sugar, divided
2 teaspoons flour (you may also thicken the latke mixture with matzah meal or—to make them gluten-free—potato starch)
1 teaspoon orange zest
1 teaspoon plus ¼ teaspoon cinnamon, divided
⅛ teaspoon nutmeg
1. Transfer grated apples and potatoes to large bowl and let sit 10 minutes. Meanwhile, in very small bowl, mix together 1 tablespoon sugar and 1 teaspoon cinnamon. Set aside.
2. Lay three layers of paper towels on countertop. Using your hands or slotted spoon, transfer potatoes and apples to paper towels and roll to get rid of excess moisture. Meanwhile, pour off liquid in bowl, leaving behind potato starch. Return potato and apple to bowl. Mix in scallions, egg, remaining 2½ teaspoons sugar, flour, zest, remaining ¼ teaspoon cinnamon and nutmeg.
3. Line dinner plate with paper towels. Heat 3 tablespoons canola oil over medium-high heat in 12-inch nonstick or cast-iron skillet until shimmering. Add ¼ cup portions of batter to pan and, using spatula, flatten into approximate 3½-inch-wide-patties. Cook until bottom is golden brown, about 5 minutes, then flip and continue to cook until second side is brown, about another 5 minutes. Transfer to paper towel-lined plate to drain. Repeat with remaining batter, adding oil as needed. Before serving, sprinkle reserved cinnamon-sugar mixture over tops of latkes.
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